Ingredients Jump to Instructions ↓

  1. From: swelch

  2. (Shaun M. Welch)

  3. 14 Oct

  4. 00 GMT

  5. This is a fast dish that is often requested by family and friends.

  6. It reheats well in the microwave and the aroma drives people at work crazy.

  7. juice of 1 lemon

  8. 1/2 tsp lemon zest

  9. 2 quarter sized slices of ginger finely minced

  10. 1 clove garlic finely minced

  11. 1/4 cup chopped parsley

  12. 1/2 cup chicken stock

  13. 1/2 cup white wine or dry sherry (use chicken stock if preferred)

  14. 4 boneless and skinless chicken breast or thigh (serves 2 to 4)

  15. chopped scallion (green onion) or slices mushrooms are optional

  16. salt and pepper to taste

  17. pound chicken flat

  18. heat a fry pan and add 1 tbl each olive oil and butter (or more to coat pan depending upon size being used - you're sauteing, not frying)

  19. 3-4 mins each side for med to med high heat

  20. remove to warming plate in oven while finishing up

  21. turn up the heat on the pan and deglaze with wine, chicken stock,

  22. and lemon juice; add scallion and/or mushrooms if used when reduced to half add the parsley and return the chicken and any

  23. accumulated juices to the pan for reheating; turning to heat through

  24. then serve immediately.

  25. I usually serve this with some type of rice or grain pilaf and a simple vegetable or salad.

  26. Total time for chicken prep start to finish is about 15 minutes.

  27. Kids love to pound the chicken, just place it between two sheets of

  28. plastic wrap to keep if from being sprayed all over the place.

  29. This also works well with veal (use marsala or madeira or sherry)

  30. and pork (any of the previous wines or try using a port for a rich

  31. earthy flavor). Another option is to use lime or orange with a light touch of tarragon or basil.


Send feedback